CRAFTED

Studio Shed was started in the Boulder, Colorado backyard of their co-founder Jeremy Nova, a pro mountain biker and Olympian. Jeremy needed a place to store all his bikes and was uninspired by what was available, so he built his own. Today, Studio Sheds are still built in Colorado, and their portfolio now includes studios, accessory dwelling units (ADUs), and commercial spaces. Jeremy built that first shed back in 2008, yet today, many of Studio Shed’s designs still look just like the original. Sheds and ADUs are a great way to provide extra room for outdoor gear, remote work offices, or additional living spaces. In today’s conversation, we sit down with Studio Shed’s co-founder Mike Koenig to discuss their unique approach to designing and building prefabricated backyard structures that are well-built, eco-friendly, and stylish.RELATED LINKS:Check out the Blister Craft CollectiveBecome a BLISTER+ MemberStudio Shed website: https://www.studio-shed.com/TOPICS & TIMES:Riding Bikes and Founding a Company (0:46)Tokyo Joe's MTB Team (3:51)Jeremy’s Homemade Shed (6:24)Panelized Construction (10:25)The Studio Shed Design Process & Steps to Purchasing a Studio Shed (21:58)How to DIY Build a Studio Shed (29:40)Eco-friendly Designs (36:20)Mike’s Bike (51:46)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast

What are two of the best things in the world? Deep powder skiing and a great food truck. And today, we’re talking about both with professional skier, Yu Sasaki. We also talk about Yu’s beautiful short film, Home From Home; moving from Hokkaido, Japan, to Revelstoke; the ins-and-outs of running a food truck; and more.RELATED LINKS:Watch Yu’s Film: Home From HomeBecome a BLISTER+ MemberCheck out the Blister Craft CollectiveTOPICS & TIMES:New Film (2:52)Japan Origins (5:49)Food and Canada (7:59)Food Truck (10:21)Planning His Menu (15:08)2 Food Trucks and Ramen (16:27)Logistics (19:41)He Skis in the Winter, Staff Runs the Trucks (22:19)How to Identify Good Food Trucks (25:24)Ten Minute Timeline (29:23)Favorite Food Trucks (31:00)Craft Obsessions and Freeride Coaching (33:05)Upcoming Ski Season (36:03)Closing (38:21)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast

Last year, we talked with Alex LeBlanc about starting Calibration Coffee Lab in Greenville, South Carolina (CRAFTED ep #26). Today, Alex is back to update us on how it’s going, what he’s been learning, how his thinking about coffee has evolved, and how he’s going about trying to build a brand that people will love.And if you’d like to check out Alex’s coffee, CRAFTED listeners can get 15% off by using the code BLISTER at calibrationcoffeelab.comRELATED LINKS:Become a BLISTER+ MemberCheck out the Blister Craft CollectiveCRAFTED ep #26: Calibration Coffee LabTOPICS & TIMES:Backstory of Calibration Coffee Lab (2:53)3rd Wave Coffee (9:32)1st & 2nd Crack (14:18)Alex’s Philosophy of Roasting (16:46)Espresso (19:30)Roasting Temperature & Airflow (25:47)Catering to Customers’ Tastes (27:06)Coffee, Wine, & Beer Comparisons (33:08)‘Single Origin’ Coffees vs Blends (35:10)How Long to “Rest” after Roasting (36:53)Natural vs Washed (45:48)Brand Building (51:03)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast

Mark Connell is the executive chef at PARC Aspen, and he’s back to talk about fine dining and the importance of tasting menus; what he learned at Alinea; the specific tasting menu Jonathan recently had at PARC Aspen (including what Mark put on the plate & why); the difference between striving for consistency vs. striving to be consistently good; and more.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Fine Dining & Tasting Menus (1:58)Alinea: what Mark Learned There (9:46) PARC Aspen (16:42)Tasting Menu: what Jonathan had at PARC Aspen (23:59)Goat Cheese Sorbet & Olive Oil Candy (31:26)Consistency vs Being Consistently Good (47:46)Craft & Trust (56:17)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastOff The Couch

“My whole goal in life was to be a ski bum and a chef.” For Mark Connell, the executive chef at PARC Aspen, we can definitely say: mission accomplished. Mark is a passionate skier and a culinary genius, and we discuss how Mark & Jonathan first met; Mark’s background and his time working at The French Laundry; what punk rock has to do with high-end cuisine; frozen pizza; white wine; celebrity chefs; & more.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:How Mark & Jonathan Met (3:53)Mark’s Background (9:33)Punk Rock & High-End Cuisine? (22:08)The French Laundry (37:50)Italy (40:43)Celebrity Chefs (46:04)Palettes (53:25)Frozen Pizza (1:06:20)Wine (1:11:38)Junk Food & Topics for ‘Part 2’ (1:21:37)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastOff The Couch

These days, owning a beautiful home is often prohibitively expensive, while “affordable” housing too often fails to include quality craftsmanship. But there is a solution, and today, Zack Giffin reminds us of this fact and discusses the craft of designing smaller structures that address our true needs. This is a conversation where design and philosophy come together in a big way, as does the art of fostering real communities and constructing vibrant towns.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberBlister Podcast Ep.275: Zack GiffinTOPICS & TIMES:Zack’s background (3:48)Why are smaller houses controversial? (9:05)Construction & Craft (21:20)Renting vs Owning + Rules of the Road (32:36)Designing a Tiny Home for Jonathan (37:17)Strangest Build Request? (58:40)Where Should People Find Out More? (1:00:21)Current State of Prohibitions (1:04:18)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastOff The Couch

In this episode, we get a crash course on the vinyl revival and why spinning records on a turntable is a more engaging way of listening to music. Our guest, Michael Fremer, is regarded as one of the premier experts in the audio field, and he's extremely passionate about it. Michael and Simon get into how Led Zeppelin II was made, why Howard Stern hates vinyl, how to go about buying your first turntable, the travesty of “smashed” music, turntables that cost as much as a house, and tons more.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Records Just Sound Better (3:11)The Vinyl Revival (7:16)Michael’s Today Show appearance (8:08)What’s A Pressing? (11:11)Record Store Days (14:22)Turntables (21:11)Michael’s First Turntable (24:34)A Turntable As Expensive As A House (25:46)Quincy jones and Michael Jackson (27:34)Turntables Are Vibrations Measuring Devices (30:16)Phono Preamps (33:41)Choosing Records (40:57)“Smashing” Ruins Good Recordings (43:04)Bob Ludwig’s Cut Of Led Zeppelin II (46:52)How To Really Listen To Music (54:04)Current Vinyl Sales (1:06:46)Michael’s Two Records (1:08:09)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastOff The Couch

One of the greatest big-mountain skiers of all time is also seriously passionate about making great pizza. So what’s the story here, and what do pizza and skiing have in common? What has Sage learned about the art of making dough and sauce? And what do you need to know to start making great pizza yourself? We cover all of this, plus Sage’s most recent trip to Alaska.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberBlister Pod #41: Sage on Skiing SpinesBlister Pod #270: Angel Collinson / Sage’s Pizza TOPICS & TIMES:Pizza & Skiing (5:58)Outdoor Pizza Ovens (15:00)Pizza Team (18:14)Pizza & Espresso (21:08)Outdoor Pizza Ovens, Part 2 (23:25)Angel’s Story of Sage's Pizza (37:31)Sage’s Most Recent Trip to AK (43:15)Pizza 101: Getting Started (54:40)